Mamaw’s Rolls are a classic yeast dinner roll recipe just like my great-grandma used to make. They’re so easy to make and you can even be made ahead of time and frozen for later.
I’ve talked before about my great grandmother’s big breakfasts. They were big in every way possible – just like Mamaw’s Cinnamon Rolls. She’d feed huge crowds of family and extended family. There would be a lot of food and her rolls could almost be categorized as loaves! I’ve never seen a dinner roll that big since. Mamaw’s Rolls were yeast rolls and we’d pile them high with a fried egg, bacon or sausage and kibbe Naya. Mamaw (my great grandmother) passed away about 20 years ago and we talk about this dinner roll recipe every time we reminisce about our favorite Mamaw memories over breakfast or dinner.
MAMAW’S ROLLS
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My cousin recently came to visit and we spent about 2 days working on this recipe. Mamaw was her grandmother and her dad was taught the recipe at some point. I had asked her for the recipe awhile back but it’s one of those awesome family recipes that has a palm full of this and a little bigger palm full of that so having her here to help me learn how to make dinner rolls was amazing! I think we’ve got this figured out for you. I gave my 8-year-old a roll yesterday after they came out of the oven and he loved them so much he kept going on and on but my favorite quote of his was “they’re beyond amazing!” He may have earned an extra dessert for that 😉 I loved sharing that with him though because he never met Mamaw, so it was a way to connect him in a real and tangible way to our family history. THAT is so important to me and what I will be so thankful for this Thanksgiving, as I make all our traditional family dishes, like these homemade dinner rolls and Syrian Rice.
You could make these yeast dinner rolls the traditional size or Mamaw’s size. A Mamaw size roll is about double the size of a regular roll. So a pound of flour will get ya 16 rolls. I made a 2-pound batch because you can make them ahead of time and partially bake them, freeze them, then pull them out to finish anytime I want. That makes them perfect for Thanksgiving. There is nothing like a fresh baked roll to go with your Thanksgiving dinner and making them ahead makes it possible without all the fuss.
How to form Mamaw’s Rolls:
- Form a circle with your fingers
- Push the dough from underneath through the circle you formed with your fingers.
- Pinch the bottom edges together on the bottom of the ball and place, pinch side down, on the greased baking tin.
I hope that helps and that you try my Mamaw’s rolls this year. Enjoy your time with your family and all the delicious food. What are you thankful for this year?
Want more Thanksgiving dinner recipes?
- Holiday Sangria
- Onion, Cranberry & Pecan Cheese Ball
- Baked Garlic Mashed Potatoes
- Green Bean Casserole
- Apple & Cranberry Cornbread Dressing
- Super Juicy Brined Roast Turkey
- Cranberry Fluff
- More side dish recipes…
Tools used to make this Mamaw’s Rolls recipe
Glass Measuring Cup: I have a set of these measuring cups as long as I can remember. They come in 3 different sizes for all your cooking needs!
Mixing Bowl: These mixing bowls get used just about every day at my house. The grip handle makes them easy to hold and the pour spout makes them perfect for batters!
Large Bowl: This mixing bowl is perfect for mixing and serving. I love how big it is! I can use it for anything and everything.
Disposable Pie Plates: These pie plates are so multi-functional! They’re great for pies (of course), but I also use them to freeze rolls, send home dinner guests with leftovers, and craft projects with my boys!
Baking Dish: This baking dish is a must-have for any home cook. I actually have 3 of them in my cupboard, and each dish comes with a lid for storing leftovers or taking your dishes on the go.
Gallon Zip-Top Bag: My kitchen drawer is always stocked with zipper top plastic bags. They’re great for storage, but I find myself using them for everything from deviled eggs to frosting too!
Ingredients
- 2 c warm water
- 2 pkg. Fleischmann's very active dry yeast
- 2 1/2 t sugar
- 6 c. bread flour 2 pounds
- 1 T of salt
- 2/3 c vegetable oil
- 6 T butter melted
Instructions
- mix the water, sugar, and yeast together in a small bowl or measuring glass
- in a large bowl mix together flour and salt
- add in vegetable oil and start to mix
- pour in dissolved yeast mixture and stir with your hands (They're gonna get messy)
- once it forms a ball dump onto a floured counter and knead
- knead dough until it becomes smooth
- you may need to add a tablespoon or two more of water if the dough is too dry
- once well-combined place dough in a large oiled bowl and cover with a damp cloth
- place in a warm area of the house to rise for about an hour until the dough has doubled in size (I use my laundry room with the dryer running)
- once doubled if you poke it with your finger it shouldn't push back out
- punch down dough
- to form even balls for your rolls split the dough in half then half each of those in half and so on and so on until you have 32 balls*
- form rolls and place in a grease circular pie plate 7 around and one in a center. (I use disposable pan so I can freeze a lot)
- Place covered in a warm place and allow to rise again for about an hour
- preheat oven to 350 degrees
- brush melted butter on the tops of the risen rolls
Eating right away
- place in the oven and bake for 20 min or until golden brown
Freeze directions
- only bake for 10 to 15 minutes until set but not golden brown yet.
- allow to cool completely
- cover with foil and place into a gallon sized freezer bag
- to bake later allow to defrost completely
- preheat the oven to 350 degrees
- place in the oven and bake for 10-20 minutes until golden brown
Notes
Nutrition
Dorothy at Shockingly Delicious says
These are simply wonderful! What a great memory!
Aubrey says
Thanks Dorothy! It’s one of my favorites. 🙂
Cherikay Huff says
My Grandma was “mamaw” too! How would you convert this recipe for high altitude? I’m in Denver…would love to try these rolls! Thanks
Michelle Stokes says
Back when your Mamaw made these there would not have been any thing like vegie oil so would she have used beef fat or similar ??
Aubrey says
No, she used vegetable oil. She didn’t pass away until the mid 90’s. She made them for me in the 80’s and 90’s. 🙂
Nancy Ciccolella says
Vegetable oil has been around since the early 1900’s but became popular in the 50’s. Though Crisco shortening was used in baking more often. As was (of course) lard, margarine, and butter. I’m pretty sure margarine tasted more like shortening than butter in the early years.
Holly says
I’m making rolls for my friendsgiving this year, and I want to make them tonight so I can pop them in the oven tomorrow morning. Can I do all the steps up to #13 and then place them in the fridge until the morning?
thanks!
Jenni says
Hi Aubrey,
I’d like to ask how many oz in one package of the dry yeast? Because we have different brand in our country. Thanks.
Jenni says
How many gram is it in one package of the dry yeast? I can’t find the brand in my country. Thanks
Cheryl says
I don’t know if you are still waiting on a reply for this question, but I am in America and Fleischmann’s yeast is sold here. I may or may not use this brand, but I think no
matter what brand you use the measurement for this recipe is 4 1/2 teaspoons of active yeast. I hope this helps. I love this recipe and have used it several times. Happy baking.
Leah says
Will these still work if I use gluten free floud instead of bread flour?
Mama G says
I use British measures and so i am confused
Julie @Real Housemoms says
Hi Mama G. You’ll want to use a conversion tool like this one if you’re measuring this recipe in metric.
Lorraine says
I am the same. C I guess is cups
T not sure tablespoons?
A pack of dried yeast in England is normally 7grams
Julie Kotzbach says
Hi Lorranie. C = cups T = tablespoons and t = teaspoons. Sorry for any confusion!
Ann says
Hello good day, thanks for the clarification for the TS ? measurements.
Tanya says
Thanks for clarifying that!!! I had to ask a million people and got split answers!!!☺️
Eddie from Ohio says
Good but kind of disappointed they deflated a bit when brushing the butter on. I’ll drizzle it next time.
Aubrey Cota says
Yes a gentle touch is good when placing the butter on top.
Sherri says
What is “very” active dry yeast?
Aubrey Cota says
Active dry yeast and instant (or rapid-rise) yeast are the two most common yeasts available to us as home bakers. The two yeasts can be used interchangeably in recipes, but active dry yeast needs to be dissolved in water before using while instant yeast can be mixed right into the dough.
Liliana says
Thank you for this and all the recipes on your site! My question regarding these rolls is: how long time you need to knead the dough on the counter before resting? I never know when I should stop.
Aubrey Cota says
After all the ingredients are mixed and the dough is ready to knead you will start out with something that is a bit crumbly and sticky, you will want to knead until dough becomes smooth. That can vary as sometimes you may need to add a bit of water, you’ll know when it’s ready as the dough will be easily formed and still has a bit of bounce.
Stephanie says
I’m always confused on when to freeze the tools – before or after the second rise? I’d like to make them the night before and then bake them in the morning for my husbands lunch party. Thanks!
Aubrey Cota says
Please refer the section that refers to freezing in the instructions list.
Dodie Jenkins says
Hey…I made your Mamaw”s rolls tonight for Sunday lunch…Amazing and very easy. Thank you for sharing?
Aubrey Cota says
I’m so glad to hear that! Here’s to hoping they become a tradition for you like they are for me!
Prudence says
How close together do you place them? – I would really like to bake in a cross shape for Easter – my grand babies love bread?
Aubrey Cota says
You will want to stack them right up against each other, it’s best not to leave room between them.
Jessica says
Oh, you shouldn’t leave room in between them? When I made them, I left room in between the rows because I didn’t have any round pans. When they came out, they were really dense. They were good, just dense and not light and airy like I was expecting. Is the space I left in between the reason why they were dense?
Aubrey Cota says
You do not want room between them. They should be touching in whichever pan you choose to use.
Nish says
Hello,
I’m going to try these out for Easter since my fiance’s grandmother was “mamaw” Looking at the ingredients, you use 2 tablespoons of salt? I just want to make sure the T=tablespoons. I don’t want my bread to be so salty no one eats them.
Nish says
Correction: 1 tablespoon of salt.
Thanks!!
Aubrey Cota says
Since this recipe makes 32+ rolls it will not be too salty. Just follow the ingredients and instructions and I promise they will be a hit!
Fraces says
I never heard of rolls with no eggs
Aubrey Cota says
These are considered yeast rolls, so no eggs necessary. I hope you try the recipe and fall in love with them they way I did.
Missy Robinette says
Do use allpupose flour or self rising? I see no baking powder,but I know yeast rises?
Aubrey Cota says
It calls for bread flour.
Patricia Anstey says
What is the T of salt. Is that a teaspoon or a tablespoon.
Aubrey Cota says
T = tablespoon, t = teaspoon
Charlene says
I just made these they are baking in the oven as I type. I hope they come out good so far so good. My grandmother made these also. I can’t wait to see the results. Will keep you posted. Thanks for the recipe.
Aubrey Cota says
How did they turn out!!???
Sherry Thacker says
I made these and they are great. I have never been able to make good rolls but these did wonderful! Thank you so much for the recipe.
Aubrey Cota says
That’s so wonderful! Thank you so much Sherry, it holds a special place in my heart when these can be enjoyed.
Kimberly LeForte says
Can you had shredded cheese to this recipe? Instead of rolls can you make small loaves with it?
Aubrey Cota says
I love it so much the way it is that honestly I have never tried it any other way. You could certainly try it and let us know how it works out!
Mary says
I want to make your rolls, do you leave them in the greased bowl to push them down, or do you pour them on a floured surface?
Aubrey Cota says
The first time you punch it down it should stay in the greased bowl. After it has risen a second time then you will put it out on a floured surface.
Patsy says
patsysawyers3@gmail.com
Renée Fuller says
Is that Sifted flour?
Aubrey Cota says
I don’t sift, it’s not required. Although if that is a method you like then you are welcome to.
NANCY ROBERTSON says
Can these be made in a bread-maker? On the dough cycle?
Aubrey Cota says
In all honesty, I do not have an answer for you. I’ve only ever made them the way my Mamaw made them. I will continue them this way but please feel free to try it in the bread maker and let me know how they turn out!
Betty says
Thanks for this! We tried to recreate our Momma’s rolls! I know this is very close. I fo remember that once she put them in the pan, she’d set them near whatever she was cooking ( and sometimes on top of a pot that was steaming) to get them to rise again before popping them into the oven. Her rolls were fabulous! I’ll do enjoy this recipe! Thanks so much!
Aubrey Cota says
Thank you! I think they are the best 🙂
Jaelyn Campbell says
I have salted butter, should I still add the salt or use half a teaspoon? Also would it make a huge difference if I used all purpose flour?
Claudette Keirstead says
Made the mamaw rolls and the trick putting the dough through the finger and thumb, so cool.I have been cooking in restaurants for 30 years and never saw that, it saves time and theyre more uniform. I love this recipe, and I have made rolls and bread many times.
Aubrey Cota says
Never thought about it saving time, so good to know that all that practice learning that trick pays off! Thanks so much!
Maria says
I love this recipe. I’ve been trying too many recipes but never turned out good until this recipe. I can’t stop eating them. Just one question, can I make them with whole flour?
Aubrey Cota says
In all honesty, I have only tried them the way the recipe was passed down, you are certainly welcome to try it and report back the results!
David says
Hi, could you please tell me how many ounces of yeast in the pack? don’t have that brand here and really want to try these
Aubrey Cota says
Typically they are .25 oz packets.
James says
1 table spoon equals I packet
Cindy says
Can these be made with gluten free flour?
Aubrey Cota says
Honestly, I have never experimented that way. I have only ever used bread flour. Since I don’t have to accommodate those special dietary needs, my question to you is, do you usually have to substitute with Gluten Free Flour and in other recipes does it make a difference?
Katie B says
1st time I made them I wasnt impressed… they were too dense for our liking. I decided to give it another shot because the recipe is SOOO easy. So happy I did! The first time i followed the rise times to a “T”, however it wasnt long enough, and I used plastic wrap to cover. 2nd time I let the initial dough rise for 45 min covered with towel, made my rolls let them rise for a hour or so with a towel covering baked for about 30 or so min. They are PERFECT!!! This recipe is now going to be my go to dinner roll. **(I will add the 1st time around I did not adjust for altitude we are at a little over 6,000)
Aubrey Cota says
I can’t even begin to express how much I love this! Thank you for trying it again even though it wasn’t great the first time. I’m so glad to hear they were such a success and they are definitely a staple in our home.
James says
I have made these buns twice now..very light and tasty I do proof my yeast before adding to flower.thank you for sharing this recipe
Aubrey Cota says
Thank you!
Karen Doll says
I have made this recipe as is and love the rolls! I decided to try this recipe and make cinnamon rolls. The guys at work thought they were amazing. Reminded me of my Moms. Wonderful memory. Thanks for sharing.
Aubrey Cota says
Thank you so much, Karen!
Tammy says
I just mixed these up, and used 6 cups of flour. The dough seems very wet. Do I need to add more flour?
Aubrey Cota says
Yes, slowly add more. Did you use the bread flour that it calls for?
Jamie says
I tried these but got hardly any rise.? Took a while to bake as well. Any ide what I done wrong?
Thanks.
ajgb says
I was hoping these would be soft somewhat squishy, light airy dinner rolls but they are not. I also feel like I can taste the yeast flavor.
so if you are looking for a more dense roll with harder outside then this is for you. they were easy to make but not what I was looking for in texture or taste. also my guest for Thanksgiving were unimpressed. I think we were all hoping for the soft airy type.
I personally am still on the search.
Aubrey Cota says
These are yeast rolls, so they will most definitely have a yeast flavor. Perhaps you would like these sweet potato rolls instead –> https://realhousemoms.com/sweet-potato-rolls/
Frances says
Made these for the first time yesterday. Covering on the second rise with a damp towel (as in first rise) didn’t allow the rolls to rise properly (used disposable pie pans as suggested, and the towel was too close), so the rolls stuck to the towel and were very flat. They also didn’t brown. However, they still tasted good though probably not as fluffy as they would have been. I will try it again but either skip the cover at second rise or cover with something v. lightweight, like oiled plastic wrap.
Bianca Gadi says
which oven rack do you place them on?
Please let me know the answer for both, convection and regular oven settings. Much appreciated.
Aubrey Cota says
I place mine set in the middle, but every oven is different, so please use what’s best for yours. In other words, does your oven tend to be hotter on the bottom rack? Then place a little higher, and so on.
AE says
These rolls were PERFECT!!! They were **exactly** like the amazing rolls my dear elementary school cafeteria cooks made for us kids back in West Virginia!! I have been yearning for these rolls for comfort and sentimental reasons for a long time, and especially now during these crazy times. I made them exactly per your instructions and they came out perfectly: Good rise, good hearty texture and flavor. Served them as buns for bbq tofu sliders with potato salad and corn on the cob – perfect vegetarian summertime country meal!! Probably going to make some pimiento cheese spread tomorrow and have it on leftover rolls. Thank you so much for sharing this wonderful recipe, I will be making them again soon!